Brown Butter Cake Recipe

 

This brown butter cake recipe is irresistibly moist, tender, and packed with rich flavor! Made with decadent brown butter layers and fluffy brown butter cream cheese frosting, it’s perfect for any occasion.

Brown Butter Cake Ingredients:

Brown Butter

• 2 cups unsalted butter (452g), cut into 1-Tbsp pieces

Brown Butter Cake Layers

• 3 cups all-purpose flour (375g)
• 3 cups granulated sugar (600g)
• 2 1/2 tsp baking powder (10g)
• 1 tsp fine salt (6g)
• 3/4 cup brown butter (174g)
• 1 cup pasteurized egg whites (240g)
• 1 1/2 cups sour cream (360g)
• 1/4 cup vegetable oil (56g)
• 2 tsp vanilla extract (8g)

Brown Butter Cream Cheese Frosting

• 3/4 cup brown butter (174g)
• 1 cup full-fat cream cheese (226g)
• 1 Tbsp vanilla extract (12g)
• 1/2 tsp fine salt (3g)
• 6 cups powdered sugar (750g)
• 2 Tbsp heavy cream (30g)

Tools and Equipment

• Heavy-bottomed saucepan
• 7- or 8-inch round cake pans
• Large offset spatula
• Bench scraper
• Electric hand mixer or stand mixer

How to Make This Delicious Brown Butter Cake

Step 1: Brown the Butter

To make both the cake layers and the frosting, the first step is to brown the butter. This process can be done a day ahead to save time.

1. Prepare the butter: Start by placing 2 cups of unsalted butter, cut into Tbsp-sized pieces, into a large, light-colored pan over medium heat.
2. Brown the butter: Stir continuously as the butter melts, foams, and begins to brown. After about 5-6 minutes, the butter will develop a golden color and release a nutty aroma.
3. Cool the butter: Once browned, pour the butter into a heatproof bowl to stop it from cooking further. Cool it in the fridge for about 45 minutes or until solid and at room temperature.

Step 2: Bake the Brown Butter Cake Layers

1. Preheat the oven: Set your oven to 350°F (175°C) and grease four 7-inch or three 8-inch round cake pans. Line them with parchment paper for easy removal.
2. Mix dry ingredients: In a stand mixer, combine 3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt. Stir on low speed until everything is blended.
3. Incorporate brown butter: Gradually add half of the cooled brown butter (about 3/4 cup) and mix until the texture resembles wet sand.
4. Add egg whites: Slowly pour in 1 cup egg whites, mixing on low speed until just combined.
5. Add wet ingredients: Mix in 1 1/2 cups sour cream, 1/4 cup vegetable oil, and 2 tsp vanilla extract. Continue beating on medium speed for 30 seconds to lighten the batter.
6. Bake the layers: Divide the batter evenly among the pans (about 450g per pan for 4 layers, or 600g per pan for 3 layers). Bake for 33-36 minutes until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through for even baking.
7. Cool the layers: Allow the cake layers to cool in the pans for 10 minutes, then run an offset spatula around the edges to loosen them. Place the layers in the freezer for 30 minutes to speed up the cooling process.

Step 3: Prepare the Brown Butter Cream Cheese Frosting

1. Beat butter and cream cheese: In a large bowl, beat 3/4 cup brown butter and 1 cup cream cheese on medium speed until smooth.
2. Add vanilla and salt: Mix in 1 Tbsp vanilla extract and 1/2 tsp fine salt.
3. Add powdered sugar and cream: Gradually add 6 cups powdered sugar and 2 Tbsp heavy cream while mixing on low speed. If the frosting is too thick, add more cream. If it’s too thin, add more powdered sugar.

Step 4: Assemble and Frost the Cake

1. Assemble the cake layers: Place one layer of cake on a greaseproof board. Spread an even layer of frosting on top, then stack the next layer. Repeat until all layers are stacked.
2. Frost the cake: Use a large offset spatula to frost the entire cake, smoothing the sides and top. Create a textured look using the back of the spatula or a spoon.

Step 5: Garnishing and Serving

1. Add decorations: Sprinkle turbinado sugar on top for a touch of sparkle (optional).
2. Serve: For clean slices, use a sharp, warm knife, wiping the blade between cuts.

Substitutions and Swaps

Brown Butter Cake Layers

• All-Purpose Flour: A gluten-free flour blend or cake flour can be used if needed.
• Sour Cream: Substitute with full-fat yogurt or a non-dairy alternative like coconut yogurt.
• Egg Whites: Replace with whole eggs, or use flax eggs for a vegan option.
• Vegetable Oil: Use any neutral oil such as canola or sunflower oil.

Brown Butter Cream Cheese Frosting

• Unsalted Butter: Substitute with salted butter and omit additional salt, or use vegan butter for a dairy-free option.
• Cream Cheese: Ensure it’s full-fat, block-style cream cheese for the best texture. Vegan cream cheese can be used for a dairy-free version.

Brown Butter Cake Recipe Variations

1. Sheet Cake: Bake two 9×13-inch layers for 35-40 minutes at 350°F.
2. Cupcakes: This recipe makes about 36 cupcakes. Bake for 18-20 minutes at 350°F.
3. Single-Layer Cake: Bake a single 9×13-inch cake for 45-55 minutes.

Tips for Making the Best Brown Butter Cake

• Room Temperature Ingredients: Ensure all ingredients, including butter, sour cream, and eggs, are at room temperature for smooth mixing.
• Accurate Measurements: Use a kitchen scale for precise measurements to get consistent results.
• Chill Cake Layers: Chilled layers are easier to frost and stack without crumbling.
• Correct Frosting Consistency: If the frosting is too thick, add a bit more cream. If it’s too thin, add extra powdered sugar.

Frequently Asked Questions (FAQs)

Can I Use a Different Type of Flour?
Yes, a gluten-free flour blend or cake flour can be used as a substitute for all-purpose flour.

Do I Need to Use Full-Fat Cream Cheese?
For the best texture and flavor, full-fat cream cheese is recommended, but low-fat versions can work if needed.

Can I Add Other Flavors to the Cake?
Certainly! You can enhance the flavor by adding almond extract, lemon zest, or even a hint of espresso.

What Should I Do if My Cake Sinks in the Middle?
To prevent sinking, avoid over-mixing the batter and ensure the cake is baked evenly. You can also use heating cores for larger cakes.

How Can I Prevent Air Bubbles in My Cake?
Mix the batter on low speed and tap the cake pans on the counter to release any trapped air before baking.